Moroccan Chicken

Name: Moroccan Chicken
Ingredients: 3 cloves garlic, minced; 2 tablespoons extra virgin olive oil; 10 dried dates, pitted and halved lengthwise; 1 cup Greek olives, mixed green and black, pitted; 1 Preserved Lemon; 4 chicken legs, rinsed well, patted dry, drumsticks and thighs separated; Freshly ground black pepper, to taste; ¼ teaspoon ground cinnamon; ½ teaspoon paprika; ½ teaspoon ground turmeric; 1 teaspoon coarse (kosher) salt; 1 teaspoon ground ginger; 1½ teaspoons ground cumin

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Tangy preserved lemon and sweet dates enrich the sauce of this chicken dish. We use the dark meat because it resembles the flavor of the pigeons traditionally used in Moroccan tagines.

Ingredients

Spice Mixture

3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1½

Main course
Preserve
Gluten-free
Spicy

Method

Combine all the ingredients for the spice mixture in a large bowl. Add the chicken pieces and coat them well with the mixture. Let the chicken stand, loosely covered, for 1 hour.
Place a deep heavy skillet over medium heat, and add the chicken, skin side down. Cover, and cook for 20 minutes (the chicken will cook in its own juices).
Meanwhile, discard